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Food Porn

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A look at Yours Truly’s ambitious new 19-course tasting menu

(Images: Renée Suen)

Yours Truly, which opened last year on Ossington, made a name for its affordable yet ambitious set dinner menus, casual bar bites and crafted cocktails (all of which propelled it to the top of our list of 2012’s best new restaurants). But now they’re shaking things up. Following an expansion of the kitchen, Yours Truly is abandoning its popular bar menu and going tasting menu–only, with two options available. Chef Jeff Claudio tells us that the Yours Truly menu ($45) is structured much like the one at New York’s revered Eleven Madison Park, where diners choose one principal ingredient for each of the tasting menu’s four courses. But for adventursome diners (and those with a heartier appetite), the real draw is the new Carte Blanche menu ($85-$100, depending on ingredients used), a 19-plus-course saga of a meal that’s peppered with amuses, snacks and more substantial composed dishes. There are only a dozen carte blanche menus available each evening, so reserve ahead. Oh, and one thing that hasn’t changed: the plates are still served by the cooks, who are always eager to get into the minutiae of the preparation of each dish.

Check out the full tasting menu »

  • tony

    It seems like chefs these days are focusing more on presentation and forgetting TASTE!… learn how to cook real food Jeff. Anyone can put fortune cookie on a plate or make deviled eggs with siracha. I am from the middle east, if i come for dinner and the falafels don’t taste right i will teach you….I understand they look like truffles, but falafel and truffles have nothing to do with each other. I would use the same truffle idea and hide them between dried grape leaves which are COMMON in middle east and make it look as falafel truffles being digged up!

  • Jack Rock

    Next we will have 38 course menus .. and then 67 courses…and then …

    Less is more.

  • chris

    Remember the “drum solo” from many a mid-seventies rock album? This is the culinary equivalent; an onanistic exercise giving pleasure to the “chef’ but hardly to the guest. The precious menu is annoying not intriguing and the thought of someone visiting my table 19 times during my meal to wax poetic about their creations is not appealing at all. What if I wanted to talk to my date and not to the chef? I am a foodie and a former wine dierctor in Toronto and at the risk of sounding arrogant even I couldn’t pull off this pretentious nonsense. I would suggest the obvious; far fewer courses and make each spectacular and substantial. Then I’d be “wowed” and thrilled to be visited a few times by the chef while still having time to enjoy the company of my guests.

  • Gordon Clamsay

    This concept is an embarrassment to the foodie community. The lighting in this restaurant is way too dim for me to take good photos for my blog (which I might add has 72 unique visitors per month).

    We foodies are a proud and industrious people. It almost feels like chef’s are mocking our undisputed contribution to human kind.

    I’m from the middle west (Sioux Falls to be exact) and if that freezie didn’t taste right, I’d give the entire kitchen a half nelson. Putting the freezie on a piece of wood makes no sense. I would’ve put inside a miniature 7-11 made of lego!

  • Susan

    Hunger pangs struck with their 4-course $45 menu. So this is the solution? Charge more and put 19 teaspoons of food on my plate? Good grief.

  • Buttafucco

    I’m lonely. Thank GOD for the internet.

  • Helen

    sounds like several of the above comments come from the same person, trying to be different people. Your style of complaining looks so obviously similar. Try this place before you knock it.. the food is interesting, creative and delicious! I do agree about still being hungry after the 4 course menu though.. the serving sizes need to be bigger (at least for the main!) :(

 

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